Archive for

Dec 16

Easy No Knead Bread

I first saw this recipe on Christinas Cucina, it looked amazing and she had me at no knead. Christina said that this recipe is from Jim Lahey who owns Sullivan Street Bakery in NYC. I love their bread, its nothing short of amazing. I bought his cookbook and tried one of the recipes and was less than successful (Milk Bread) but his recipe for no knead bread is absolutely fool proof. Christina tweaked the recipe so that she could produce a larger loaf, I chose to follow Mr. Lahey’s recipe which created a slightly smaller loaf. My most recent purchase from the Food52 shop is a Staub Cocotte, a beautiful dutch oven, I chose the 4 quart size (got an excellent deal it was on sale) it was just the right size for this recipe and the bread is outstanding. I thought baking this bread would be an excellent way to christen my new pot.

There are only 4 ingredients, you don’t knead or have to use a stand mixer or bread machine. This bread is brilliant in its simplicity and I absolutely love it. Mr. Lahey uses white all purpose flour, I chose to add some spelt as well, Christina mixed in some whole wheat flour. The basic directions are dump ingredients in a bowl, stir with your hands or a spoon, cover and let sit for 12-18 hours (overnight) dump dough onto floured tea towel, cover and let rise 2 hours, transfer to your covered pot and bake on high heat. Simple, easy and delicious. This recipe is a keeper and would be a great bread for the novice bread baker.

I am bringing this bread to Fiesta Friday #257, I am a co host with Kat@Kats 9 lives

No Knead Bread

Recipe by Jim Lahey

3 cups flour (I used 2 cups all purpose flour and 1 cup spelt flour)

1/4 tsp instant yeast

1 1/4 tsp salt

1 1/2 cup warm water

Place all ingredients in mixing bowl, mix with your hands a spoon or a dough whisk, cover with plastic wrap and a tea towel and let sit overnight 12-18 hours. It will double in bulk and have some bubbles. The dough is quite wet. Using your hand or a spatula (watch Christines video) bring the dough into the middle, lifting and pulling all the way around the bowl. Now you can use a tea towel or even a banneton for the 2 hour prove. If using a tea towel, generously flour the towel (I used flour and semolina flour) dump the dough on the towel, sprinkle the top with flour, bran or semolina, cover and let sit for 2 hours.

Pre heat your oven about 30 minutes before the dough is ready to bake. If using conventional oven heat to 500+ as high as it goes and if using a convection oven 495 degrees. Transfer the dough to the pot, cover and bake for 30 minutes, decrease temperature to 465 degree’s, remove the lid and continue baking another 10-15 minutes or until it is browned.

Dec 11

5 Comments

Giveaway… There Is A Winner And Holiday Treats

Sorry I am a day late, yesterday was very busy. Thank you so much everyone for your kind comments. It really made my week and I am so thrilled to see you all again. The winner is: Annie @givememeatloaf!!!

Congratulations Annie I am thrilled for you. Shoot me an email with your shipping address, Michael will be shipping directly to you. Also let me know if you would like the board engraved (maybe with your blog name).

It’s time to start baking for the holidays and I have only just started planning which cookies and breads I will make. Every year I give homemade baked goods as gifts, a real labor of love. I want to try some different recipes this year along with my tried and true recipes. What are you baking? Would love some ideas and recipes if you would like to share.

More to come….

Dec 3

56 Comments

Crostata And A Holiday Giveaway

Well, it seems like forever since I’ve posted, it was July. I’m sorry to have been absent for so long. No excuses but simply needed a break. Honestly, I haven’t been cooking, hardly at all, maybe lack of inspiration, the blues or a combination. Trying to get back into it for the Holidays. Speaking of the holidays I wanted to offer a giveaway as my holiday gift to one lucky person. My friend Michael makes the most beautiful cutting/serving boards. I have given them away before and they are always a wonderful and welcome addition to any kitchen. The board is similar to this one, walnut rectangular with a handle. I will also ask Michael if he would personalize for the lucky winner.

The winner will be announced next week on Monday, December 10th, all you have to do is comment and you are entered. Sorry no international shipping :o(

Blogging should not feel like a job, it should be a joy and a creative outlet. What do you do when you lack inspiration? The other day I visited the food52 site and decided to enter their latest contest. The challenge is to post a recipe for the dish that you are known for, you are asked to bring or make when you go to gatherings with friends, families or neighbors. The truth is that whenever I go anywhere people ask me to make dessert and a favorite is so simple I didn’t feel that it was contest worthy. Instead I decided to enter my recipe for Crostata it is always a favorite and is perfect for a buffet because it is delicious served warm or room temperature. It’s also easy to serve and not at all messy to eat. The inspiration for this recipe came from Lidia Bastianich, I saw her make it years ago on her cooking show on PBS. The crust is super easy, flour, semolina, olive oil and water. The filling is a mixture of greens, different types of onion, ricotta and parmigiana. I like to serve it warm with homemade tomato sauce or roasted cherry tomatoes.

Crostata With Mixed Greens

Serves 6-8 or more depending on serving size

Crust

1 3/4 cup flour

1/4 cup semolina

1/2 cup olive oil

1/3 cup water

1 tsp salt

Add the flours and salt to your food processor and pulse to mix. Add the olive oil and water and pulse until a cohesive dough is formed. Turn out onto your work surface that is floured and knead the dough until it is smooth and elastic. Wrap the dough in plastic wrap and cover with a tea towel. Let sit for 30 minutes. If using a 9×13 baking pan you can double the recipe.

Filling

1 lb swiss chard, cleaned very well, tough part of stem removed and chopped

1 lb escarole cleaned well and chopped

1 lb baby spinach cleaned and chopped or a package of frozen chopped spinach defrosted and drained

2 cups sliced leeks (2 big leeks) cleaned scrupulously to remove grit use only the white and light green part

1 shallot chopped

1 cup chopped scallion (white and light green parts)

1 1/2 tsp dried marjoram

1 tbs fresh basil chopped

generous pinch of red pepper flakes

2 cups whole milk ricotta

1/2 cup grated parmesan cheese

1/2 cup heavy cream

3 large eggs lightly beaten

1 tsp lemon zest (optional)

In a large heavy dutch oven add a little olive oil and heat on medium high. Add the leeks, shallot, scallion and saute until they soften, add the marjoram, basil , red pepper and greens, continue to saute until all the water has evaporated and the vegetables are soft and cooked through. Remove from heat, let cool to room temperature.

Place the ricotta, eggs, parmesan, heavy cream and optional lemon zest in a large mixing bowl. Mix thoroughly, add the cooled vegetables and mix well. Adjust seasoning (add salt and pepper to taste).

Heat oven to 375 degrees. Roll out the dough on a floured work surface and line your baking pan, you should have approximately a 2 inch overhang. Spoon the filling in and fold the overhanging dough onto the filling. Brush with egg wash and if you like sprinkle a little parmesan cheese on top.

Bake for approximately 45-50 minutes until golden brown and filling is set. Serve with sauce or roasted tomatoes.